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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Blasphemy Ribs

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  • IowaGirl
    replied
    "...others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same...."

    I agree with this. I did a rack of St Louis spares this past weekend that were Duroc pork from Compart Farms in southern Minnesota.

    My Weber gas grill has a hard time settling at 225F -- it swung between 225 and 250F during this cook. The meatiest ribs were done perfectly at the 2 1/2 hour mark -- succulent and bite-off-the-bone tender. I kept the smaller ribs closer to the front of the grill where it's a little bit cooler. They were a tiny bit drier at 2 1/2 hr, but they were still very acceptably tender and moist.

    Next time I'll use the smoker so I can keep the temp dialed in at a consistent 225F, and I think they'll all be perfect.

    Leave a comment:


  • jlazar
    commented on 's reply
    Thanks

  • mgaretz
    commented on 's reply
    The latest version is actually in the first post in this thread. I updated it recently.

  • jlazar
    replied
    mgaretz You first posted about Blasphemy Ribs almost two years ago. What tweaks/changes have you made to improve the recipe/technique since then. By the way, the few times I made them, they were great.

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  • fzxdoc
    commented on 's reply
    I can't believe I haven't tried this yet. Every time you post a photo my mouth waters.

    Kathryn

  • mgaretz
    replied
    Just made yet another batch of Blasphemy Ribs. Served with snap peas in butter.

    Click image for larger version

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    Leave a comment:


  • Bigmagic
    replied
    mgaretz, ya done made me weak in the knees! Wooowee that looks delicious!!

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Toddler backs.

  • mgaretz
    replied
    Another batch of Blasphemy Ribs, served with white corn on the cob. These were pretty large baby backs - maybe toddler backs? A lot of them were able to stand up.

    Click image for larger version

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  • HawkerXP
    replied
    Click image for larger version  Name:	47EEF687-69AA-4633-B87C-9F9FFB20FB17.jpeg Views:	2 Size:	3.49 MB ID:	710639Click image for larger version  Name:	FE553E1A-54D2-4998-8CDD-3781AD3C61FB.jpeg Views:	2 Size:	4.32 MB ID:	710638 I think this is a great method for people who don’t have a PBC or just want to do one rack. Here are 3 babybacks done in 3 hours on my PBC. I don’t sauce my wibs.

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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